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Yields1 Serving
 3 Tbsp. butter
 1 onion, chopped
 2 (10 oz. pkg.) frozen broccoli, thawed and chopped
 1 (10.75 oz.) can condensed cream of mushroom soup
 1 cup shredded sharp Cheddar cheese
 1 cup Jimmy’s Ranch Dip
 2 eggs, beaten
 1/2 tsp. garlic salt
 1/4 tsp. ground black pepper
 1/2 tsp. seasoned salt
 1 1/2 tsp. lemon juice
 12 buttery round crackers, crushed fine
 2 Tbsp. butter
1

Preheat oven to 350 degrees F (175 degrees C).

2

Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.

3

In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, Jimmy’s Ranch Dip, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.

4

Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

Ingredients

 3 Tbsp. butter
 1 onion, chopped
 2 (10 oz. pkg.) frozen broccoli, thawed and chopped
 1 (10.75 oz.) can condensed cream of mushroom soup
 1 cup shredded sharp Cheddar cheese
 1 cup Jimmy’s Ranch Dip
 2 eggs, beaten
 1/2 tsp. garlic salt
 1/4 tsp. ground black pepper
 1/2 tsp. seasoned salt
 1 1/2 tsp. lemon juice
 12 buttery round crackers, crushed fine
 2 Tbsp. butter

Directions

1

Preheat oven to 350 degrees F (175 degrees C).

2

Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.

3

In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, Jimmy’s Ranch Dip, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.

4

Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

Broccoli Ranch Casserole
IngredientsDirections